Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Figures & data

FIGURE 1 Environmental temperature and relative humidity recorded throughout the ripening of Petrovská klobása in A: traditional and B: industrial conditions.

FIGURE 2 Evolution of A: moisture content and B: pH in Petrovská klobása sausages throughout the ripening process in traditional (control: T, starter inoculated: Tsc) and industrial (control: I, starter inoculated: Isc) conditions.

FIGURE 3 Evolution of A: LAB and B: Micrococcaceae counts in Petrovská klobása sausages throughout the ripening process in traditional (control: T, starter inoculated: Tsc) and industrial (control: I, starter inoculated: Isc) conditions.

TABLE 1 Evolution of NPN and FAAN content in Petrovská klobása sausages (expressed as g/100 g dm) throughout ripening process

Nitrogen fraction	Batch	Time (day)
		0	2	6	9	15	30	60	90
NPN	T	0.63^a,B	0.64^b,B	0.80^a,A	0.76^a,A	0.76^a,A	0.86^b,C	1.06^b,D	1.17^d,E
		± 0.01	± 0.02	± 0.02	± 0.02	± 0.05	± 0.02	± 0.01	± 0.01
	Tsc	0.63^a,C	0.74^c,A	0.72^b,A	0.74^a,A	0.79^a,D	0.97^a,E	1.14^a,B	1.15^c,B
		± 0.01	± 0.02	± 0.02	± 0.02	± 0.01	± 0.01	± 0.01	± 0.01
	I	0.63^a,B	0.69^a,C	0.81^a,A	0.81^b,A	0.92^b,D	0.98^a,E	1.13^a,G	1.10^b,F
		± 0.01	± 0.01	± 0.02	± 0.01	± 0.02	± 0.01	± 0.00	± 0.01
	Isc	0.63^a,B	0.70^a,C	0.85^c,A	0.87^c,A	0.89^b,D	0.93^c,E	1.09^c,G	1.06^a,F
		± 0.01	± 0.01	± 0.02	± 0.02	± 0.01	± 0.01	± 0.01	± 0.01
FAAN	T	0.25^a,B	0.26^a,C	0.28^a,D	0.31^a,A	0.31^a,A	0.36^a,E	0.47^b,F	0.48^a,G
		± 0.01	± 0.01	± 0.01	± 0.00	± 0.01	± 0.00	± 0.01	± 0.00
	Tsc	0.25^a,B	0.27^a,C	0.29^a,D	0.31^a,A	0.31^a,A	0.36^a,E	0.46^a,F	0.53^b,G
		± 0.01	± 0.01	± 0.01	± 0.00	± 0.00	± 0.01	± 0.00	± 0.00
	I	0.25^a,B	0.27^a,C	0.36^b,A	0.36^b,A	0.38^b,D	0.39^b,E	0.46^a,F	0.49^a,G
		± 0.01	± 0.01	± 0.01	± 0.00	± 0.01	± 0.01	± 0.00	± 0.00
	Isc	0.25^a,B	0.29^b,C	0.34^b,D	0.37^b,A	0.38^b,A	0.40^b,E	0.45^a,F	0.48^a,G
		± 0.01	± 0.00	± 0.01	± 0.01	± 0.01	± 0.01	± 0.01	± 0.01

^a–dMeans within the same column with different superscript letters are different (p < 0.05). ^A–GMeans within the same row with different superscript letters are different (p < 0.05). NPN: non-protein nitrogen, FAAN: free amino acids nitrogen.

FIGURE 4 LoaC gel-like image of myofibrillar proteins throughout the ripening of Petrovská klobása in A: traditional and B: industrial conditions (lanes 1-8): A: control (non-inoculated), B: starter inoculated. Lane L (Ladder), molecular weight standards ranging from 4.5 to 240 kDa.

TABLE 2 Evolution of texture profile of Petrovská klobása sausages throughout drying/ripening process

Parameter	Batch	Time (day)
		2	6	9	15	30	60	90
Hardness (N)	T	4.69^a,D	6.82^bc, D	6.54^c,D	7.65^d,D	15.9^c,C	31.9^c,B	66.9^b,A
		± 1.26	± 0.82	± 1.11	± 1.01	± 3.74	± 16.2	± 6.02
	Tsc	4.58^a,D	4.94^c,D	6.16^c,D	9.65^c,CD	15.2^c,C	45.5^c,B	81.8^b,A
		± 0.81	± 1.21	± 0.39	± 1.01	± 2.86	± 11.1	± 9.70
	I	5.08^a,D	8.67^b,D	11.2^b,D	16.1^a,CD	25.6^b,C	65.2^b,B	107^a,A
		± 0.80	± 1.21	± 2.32	± 0.96	± 6.89	± 11.4	± 22.6
	Isc	4.26^a,E	12.7^a,DE	14.9^a,D	14.2^b,D	32.0^a,C	81.0^a,B	117^a,A
		± 0.70	± 3.26	± 4.73	± 1.20	± 5.65	± 6.31	± 16.5
Chewiness (N)	T	0.40^a,D	0.72^c,D	0.59^c,D	1.07^c,D	2.42^b,C	4.40^b,B	8.71^b,A
		± 0.10	± 0.16	± 0.11	± 0.23	± 0.44	± 2.44	± 1.36
	Tsc	0.44^a,D	0.50^c,D	0.69^c,D	1.30^c,CD	2.59^b,C	6.72^b,B	10.2^ab,A
		± 0.09	± 0.13	± 0.07	± 0.20	± 0.73	± 2.34	± 1.87
	I	0.47^a,D	1.23^b,CD	1.46^b,CD	2.26^a,CD	3.46^ab,C	10.1^a,B	13.1^a,A
		± 0.07	± 0.21	± 0.35	± 0.28	± 1.37	± 3.07	± 4.40
	Isc	0.44^a,D	1.83^a,D	1.98^a,D	1.75^b,D	3.87^a,C	10.7^a,B	12.9^a,A
		± 0.11	± 3.26	± 0.65	± 0.24	± 0.75	± 1.55	± 3.27
Springiness	T	0.29^a,C	0.33^ab,C	0.30^b,C	0.37^a,B	0.41^a,A	0.38^a,AB	0.37^a,B
		± 0.02	± 0.06	± 0.02	± 0.03	± 0.02	± 0.05	± 0.02
	Tsc	0.30^a,E	0.31^b,DE	0.34^da,C	0.36^a,BC	0.41^a,A	0.38^a,B	0.36^a,BC
		± 0.02	± 0.03	± 0.03	± 0.02	± 0.03	± 0.03	± 0.01
	I	0.32^a,C	0.33^ab,BC	0.35^a,ABC	0.36^a,AB	0.36^b,AB	0.39^a,A	0.36^a,AB
		± 0.03	± 0.02	± 0.03	± 0.02	± 0.03	± 0.05	± 0.04
	Isc	0.32^a,BC	0.36^a,A	0.36^a,A	0.32^b,BC	0.34^b,ABC	0.36^a,A	0.38^a,A
		± 0.04	± 0.02	± 0.02	± 0.02	± 0.02	± 0.01	± 0.04
Cohesiveness	T	0.29^a,C	0.32^b,BC	0.30^c,C	0.38^a,A	0.37^b,A	0.37^a,A	0.35^a,AB
		± 0.03	± 0.02	± 0.03	± 0.04	± 0.03	± 0.02	± 0.03
	Tsc	0.32^a,C	0.33^b,C	0.33^b,C	0.38^a,AB	0.41^a,A	0.38^a,AB	0.34^ab,C
		± 0.02	± 0.01	± 0.02	± 0.03	± 0.02	± 0.03	± 0.03
	I	0.29^a,D	0.43^a,A	0.37^a,BC	0.39^a,ABC	0.37^b,BC	0.40^a,AB	0.34^ab,CD
		± 0.02	± 0.02	± 0.02	± 0.03	± 0.03	± 0.06	± 0.05
	Isc	0.32^a,CD	0.40^a,A	0.37^a,AB	0.39^a,AB	0.35^b,BC	0.36^a,AB	0.29^b,D
		± 0.04	± 0.04	± 0.02	± 0.02	± 0.03	± 0.02	± 0.06

^a–d Means within the same column with different superscript letters are different (p < 0.05). ^A–D Means within the same row with different superscript letters are different (p < 0.05).

FIGURE 5 Sensory scores of Petrovská klobása sausages at the end of drying process in traditional (control: T, starter inoculated: Tsc) and industrial (control: I, starter inoculated: Isc) conditions.